Quick and easy chicken fried rice – better than take out!
2 boneless skinless chicken breasts, pounded to 1/2 inch thickness
salt and pepper, to taste
1 cup chicken broth
4 cups cooked white rice
1 tablespoon sesame oil
1 white onion, diced
16 ounces frozen peas and carrots
1/3 cup soy sauce
1/4 teaspoon ginger
3 teaspoons garlic powder
1 teaspoon chili powder
Season chicken breasts with salt and pepper to taste. Spray a large wok or pan/skillet with cooking spray and preheat to medium heat. Add chicken and let cook on one side about 2 minutes. Add chicken broth, cover and cook 4-5 minutes, flip the chicken, and cook the second side 4-5 minutes until chicken is cooked through. Drain the pan and transfer the chicken to a bowl. Shred with two forks and set aside.
Add onions, peas and carrots to the pan along with sesame oil. Saute 2-3 minutes until onions are tender and clear. Push the veggies to the side a bit and add eggs to the empty part of the pan. Cook 2-3 minutes until fried. Stir into the veggies. Add soy sauce, ginger, garlic powder, and chili powder.
Add cooked rice and chicken and cook another 3-4 minutes, stirring throughout until rice is browned.